Effect Of Lactic Acid Bacteria On Fermentation Quality Of White Clover Silage

In recent years,the traditional way of forage preservation has been unable to meet its needs withing the rapid development of herbivorous animal husbandry,and the problem of insufficient forage supply in winter is widespread.The climate conditions have a great influence on hay preparation in Guizhou province.Therefore,silage of green forage crops and forages by fermentation is an effective method to improve the nutritional value of forage,which is palatable and easy to keep for a long time.White clover is one of the legume forages with good adaptability and large planting area in Guizhou province.The research on silage processing technology of white clover is helpful to expand the forage source of beef cattle industry in Guizhou province and effectively solve the seasonal imbalance of forage supply in this region.White clover was used as raw material to analyze the effects of lactic acid bacteria on the nutrition,fermentation quality and the gas production of white clover silage.Lactobacillus rhamnosus strain BDy3-10(HOA)and Lactobacillus buchneri strain TSy1-3(HEA)were isolated and identified by our team.The results showed that:(1)The crude protein(CP)content of white clover silage was significantly increased in the lactobacillus group(P < 0.05),but there was no significant difference in dry matter(DM),neutral detergent fiber(NDF),acid detergent fiber(ADF)and acid detergent fiber(A/ash)content of white clover silage between the three groups.However,the two groups were less than the control group(CK).(2)Compared with CK group(5.3),the p H value of HOA treatment group(4.44)and HEA treatment group(4.46)decreased significantly(P < 0.05).The contents of lactic acid(LA)in white clover silage were increased(P < 0.05)and contents of butyric acid(BA)significantly decreased(P < 0.05)in both HOA and HEA groups,and the content of acetic acid(AA)in HEA group was the highest compared with the other two groups(P < 0.05).The content of propionic acid(PA)in CK group was the highest,which was significantly higher than that in HEA group(P < 0.05).(3)The sensory evaluation score of CK group was the lowest,and the scores of color,smell and texture were lower than those of other treatment groups.HOA group and HEA group were the best fermented feed.The quality of silage in CK group was poor and it was not suitable for feeding all kinds of livestock.(4)The order of gas production of the three treatment groups at 72 h was HOA >HEA > CK.The results showed that L.rhamnosus strain BDy3-10 had the highest digestibility of organic matter in white clover silage,followed by L.buchneri strain TSy1-3,and CK had the lowest digestibility of organic matter.(5)The nutritional value of white clover silage was evaluated by membership function comprehensive fuzzy evaluation method,in vitro gas production evaluation method and RFV evaluation method,respevtively.The results showed that L.rhamnosus strain BDy3-10 and L.buchneri strain TSy1-3 can obviously improved the fermentation quality of white clover silage,and also has better sensory improvement.It is more suitable to be used as additive in white clover silage,and the effect of L.rhamnosus strain BDy3-10 is better than that of L.buchneri strain TSy1-3.White clover is not suitable for silage alone.